Berlin

It's said that gourmet restaurants have always had a hard time in Berlin because the locals enjoy food that is down to earth. But in the wake of German reunification, several top-flight restaurants have managed to establish themselves and put Berlin on the gourmet map. The region's culinary identity is represented by a wide range of freshwater fish and in particular vegetables such as Teltow turnips.

Fischers Fritz gourmet restaurant at the Regent Berlin

Fischers Fritz, with chef de cuisine Christian Lohse, is a multiple Michelin-star winner. This glittering gourmet restaurant at the Regent Berlin serves the finest fish and seafood specialities, stylishly presented in the warm glow of an open fire. Discreet and exclusive, Fischers Fritz offers attentive service and the perfect ambience for a romantic tête-à-tête or a successful business meal.

Facil, the fine dining restaurant at the Mandala Hotel, offers a refreshing combination of elegant lightness and purist luxury, of modernity and understatement, and appeals to all those who enjoy great food. Michael Kempf's utilises regional ingredients, vegetarian cuisine, exotic spices, carefully preserved, individual flavours and a passion for precise cooking methods.

The First Floor restaurant at the famous Hotel Palace Berlin near the zoo serves modern haute cuisine. Michelin-starred chef Matthias Diether and his team create light, European gourmet delicacies including amazing dishes such as baked langoustine with wild asparagus and sweet woodruff. To enhance the pleasure, the service team will recommend the perfect match from a list of over 1,500 wines.

Hugos gourmet restaurant is on the 14th floor of the InterContinental Berlin, with the city at its feet. This stylish establishment with its abundance of glass and panoramic views makes a refined backdrop for the exquisite creations of head chef Thomas Kammeier, who serves light haute cuisine with delicate accents. His indulgent food and Berlin's glittering skyline add up to a perfectly seductive evening full of unforgettable moments.

The mix of sublime gastronomy, exquisite wines and a magnificent view of the Brandenburg Gate will make every food-lover's heart beat faster. In the Lorenz Adlon dining room at Hotel Adlon Kempinski, executive chef Hendrik Otto tantalises the tastebuds with his exciting and expressive dishes, drawing his inspiration from the diverse influences and traditions of European cuisine. His compositions also include fine interpretations of the great classics. This is a gourmet experience that exceeds all expectations.

The wonderful food of Kolja Kleeberg can be enjoyed at Restaurant Vau, not far from beautiful Gendarmenmarkt square in the very heart of Berlin. Diners here are regaled with a blend of classic French cuisine, regional ingredients and inventive Michelin-star creations – in an intimate ambience that pays homage to the building's past. As an alternative to a table in the main restaurant, the Humboldt Room offers up to 50 covers and is ideal for private family parties, business meals and meetings.

Restaurant 44 at Swissôtel Berlin, right on the Kurfürstendamm, is renowned for the remarkable herbal creations of head chef Danijel Kresovic. There is a wide variety of menu styles to choose from, and the smaller portions comprising the individual courses give diners the freedom to create their own menu. Friendly service, an outstanding selection of international wines, fabulous views and a delightful ambience make dining here an unforgettable experience.

The culinary mastermind at Quadriga at Hotel Brandenburger Hof is Michelin-starred chef Sauli Kemppainen, who remains true to his Finnish origins despite a life of travel. Kemppainen is one of the main exponents of new Nordic cuisine. An evening in his restaurant promises intense flavours and unimagined taste experiences. What's more, guests can savour the finest vintages from the multi-award-winning 'cellar of German wines' – an exceptional collection of contemporary wines and unusual highlights from the last hundred years.

Jörg Behrend's mediterranean cuisine is rooted in Italy and reflects classic techniques. He focuses on the naturalness of his ingredients and clearly brings out every nuance of flavour. The passion and craftsmanship that Behrend brings to his task of transforming produce into daily menus, and his flair for innovative flavour combinations make dining at the elegant Restaurant Parioli at Hotel de Rome a truly memorable experience. In summer, meals are served on the terrace in the picturesque courtyard.

Restaurant Tim Raue is in the Kreuzberg district of Berlin, just a few metres from Checkpoint Charlie, in what used to be the Crone Gallery. Tim Raue presents Asian-inspired cuisine that can be described as a fusion of Japanese product perfection, Thai aromas and Chinese cooking philosophy. Raue exclusively serves dishes that have a revitalising, energising effect and do not burden the body unnecessarily.

Restaurant Alt Luxemburg offers the snug ambience of a 19th century Berlin salon and dates back longer than any other of Berlin's top-flight restaurants – serving exquisite dishes and regularly winning awards since 1982. For chef de cuisine Karl Wannemacher and his team, the emphasis is on the finest quality ingredients and meticulous preparation. The harmonious interplay of flavours and clear accents on the plate are their highest goal.